A tonkotsu just like the one at your favorite ramen shop.
Our version of this spicy, aromatic chickpea dish may not be just like Grandma's, but it sure is tasty.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
This quick green chili made with tomatillos is packed with tender chicken thighs in an umami-rich sauce that's still plenty bright.
Pantry staples (plus one bell pepper) unite for this easy, filling, flavor-packed egg dish.
Ready. Set. Stock.
Warm your belly and your soul.
It's all about the caramelization and browning.
Unleash the power of fresh spices.
This chili brings together a rich, complex chili flavor; a robust beefy character; and creamy, tender beans that stay intact.
Cooking black beans from scratch couldn't be more effortless.
Bring these beans to your next potluck and wait for the compliments to roll in.
A full meal in a bowl.
The best bowl of ramen you've ever made.
The pressure cooker makes beef stew that's short on time, but long on flavor.
The real deal Texas bowl of red.
Our smoky and spicy chicken tinga is so flavorful, you don't even need the traditional chorizo.
Tender, creamy, spicy, and bright.
After dozens of pounds of stewed beef and scores of experiments, we've got the recipe for the ultimate beef stew.
Intensely beefy broth, warm spices, and a bright garnish of fresh herbs.
A silky and comforting rice porridge.
Even past-their-prime mushrooms can be transformed into this easy, creamy soup.
Meltingly tender chunks of pork shoulder braised in a chili-based liquid.
Sweet and sour eggplant with raisins, pine nuts, and herbs.
Got a pot and 30 minutes? You have what it takes to make caldo verde.
Once you go high-pressure, you never go back.
Hearty vegetable soup, any way you like it.
A rich, flavorful, and versatile chicken stock, made with a minimal investment of time and effort.
Our upgraded version of the classic.
The secret is in the stock.
Rich, hearty, and rib-sticking, this is the Hungarian-American goulash of our winter dreams.
The quickest way to get a real Texas bowl of red.
Sweet collards, cooked until beautifully tender.
A 100% vegan chili that has all of the deep flavor, textural contrast, and rib-sticking richness that the best chili should have.
Shredded and juicy meat bathed in a flavorful sauce.